- 8
Ingredients
- 4 pounds boneless chicken breasts, skin removed, cut in half
- 1/4 cup lime juice
- grated rind of 1 lime
- 1/4 cup lemon juice
- 1 1/2 cups Alize liqueur
- 1 cup dark raisins
- 1/2 cup (1 stick) butter
- 2 cups finely chopped green onions
- 2 cloves garlic, minced
- 1 3/4 cups pineapple chunks (1 small medium pineapple or 1 14-ounce can)
- 2 teaspoons worcestershire sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- Chopped pimientos, for garnish
Preparation
Step 1
1. Marinate the chicken breasts in the lime juice, lime rind, lemon juice, and 1 cup of the Alize for at least 30 minutes. at the same time, soak the raisins in the remaining 1/2 cup Alize.
2. Preheat the oven to 350 degrees. Remove the chicken from the marinade and reserve the liquid. Melt the butter in a heavy 10-inch skillet over moderate heat and saute the green onions and garlic until limp. Add the chicken breasts and saute until they begin to turn white.
3. Place the chicken breasts in an ungreased 4 quart casserole or baking dish with the sauteed onions and garlic. Add the raisins and their liquid and all the remaining ingredients to the reserved marinade, stir to combine, and pour over the chicken. Bake, uncovered, for 45 minutes. Garnish with chopped pimientos and serve with saffron rice.